It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise.
These liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect.
In 1932, ouzo producers developed a method of distillation using copper stills that is now the standard method of production.
Ouzo can colloquially be referred to as a particularly strong drink, the cause of this being its sugar content.
The "ouzo yeast" is then distilled.
However, when water or ice is added, ouzo turns a milky-white colour.
That includes all kinds of spirituous ouzo liquors.
The product of this second distillation can be used to produce a different quality ouzo.
